Lobster Tacos with Toasted Ancho Chile Salsa

Tacos are an everyday affair type of food, but filled with succulent lobster is a whole other story.

Salsa

–
1 cup
dried arbol chiles (about 32 chiles)

–
1
small onion, quartered

–
3
cloves garlic, unpeeled

–
Juice of 1 lime

–
0.25 cup
chopped cilantro

–
0.5 tsp
kosher salt

Heat a dry cast iron skillet or comal over medium heat. Add chiles (remove the seeds if you'd like it less spicy) and toast until fragrant and skin has darkened. Transfer chiles to a medium bowl and cover with boiling water. Let sit 30 minutes to soften.

Place onions and garlic in the dry skillet and toast on all sides until almost blackened, transfer to a blender.

Once chiles are soft, remove them from the soaking liquid (saving the liquid) and place them in the blender. Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth. Taste and adjust the salt or lime juice as needed.

Tacos

–
2 Tbsp
olive oil

–
2
cloves garlic, unpeeled

–
1 Pound
cooked lobster meat

–
2 Tbsp
tequila

–
0.5 tsp
lime zest

–
1 Tbsp
lime juice

–
warm corn tortillas, for serving

–
cilantro-lime slaw, for serving

Heat oil in a large frying pan over medium heat. Add garlic and cook for a minute or two, then add remaining ingredients. Let cook until sauce has reduced slightly, about 3-4 minutes.

Remove from heat and serve immediately with warm tortillas, slaw, and a drizzle of salsa.